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1. Finely mince the garlic and shallots.
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2. Heat the olive oil in a medium to large sized skillet, over medium heat. When the oil is warm, add the garlic and shallots. Cook for about 5, stirring frequently, until both garlic and shallots have softened some.
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3. Add the rice to the skillet and stir frequently. Continue stirring until the edges of the rice turn translucent. When the most of the grains of rice have turned translucent on the edges, add about 1/2 cup of the stock. Keep stirring. It will likely absorb into the rice very quickly. When most of the rice is absorbed, stir in another 1/2 cup of stock. Keep stirring frequently (if not constantly) while the rice absorbs the stock.
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4. For the rest of the cooking time, alternate between adding tomato sauce and stock each time the liquid has been absorbed, stirring very frequently. The liquid will most likely be absorbing slower than it was at the beginning, but keep adding!
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5. When you're on the final liquid addition, it's time to cook the asparagus. Lay it in a small skillet in a single layer, and fill the skillet with water, just enough to cover the asparagus. Heat to boil, and then reduce to medium heat. Simmer for about 5 minutes, until the asparagus is soft but still has a bit of a crunch. Test firmness using a fork.
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6. Drain the asparagus in a strainer. Either stir it into the finished risotto or just lay it on top.
